The grass is green and the sun is shining in the above cookie picture so clearly it’s not exactly up to date. Recent photos show only white snowy blobs where summer used to be. I made these Brownie Chunk Cookies way back in August when I got my September issue of Bon Appetit. Since then they’ve sat idly by while post after post goes up without them. No longer! Brownie Chunk Cookies are here and they’re the best of both worlds, basically a chocolate chip cookie that’s had the chips replaced with brownie chunks. You can’t go wrong with that. The glutton in me loves them. If two things are good on their own, then logically they would be better together and these cookies prove that. The brownie recipe makes more than you’ll need for the cookies, but they freeze very well and make excellent ice cream sandwiches or sundae bases. And as the incessant carols on the radio, masses at the mall and snow on the ground keeps reminding me, we’re entering/in the holiday season and a new addition to the sweet tray is always welcome.
Brownie Chunk Cookies (from Bon Appetit, September 2008)
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup walnuts, broken into 1/2-inch pieces
1/2 recipe (1/2 sheet) chilled Old Fashion Brownies, cut into 1/2-inch cubes (generous 4 cups)
Nonstick vegetable oil spray
Preheat oven to 350°F. Line 2 large rimmed baking sheets with parchment. Whisk first 3 ingredients in medium bowl. Beat butter and both sugars in large bowl until smooth. Beat in eggs and vanilla. Stir in dry ingredients, then walnuts. Gently fold in brownie cubes (brownies may crumble).
Spray 1/4- to 1/3-cup ice cream scoop with nonstick spray. Scoop batter; drop onto prepared sheets, spacing about 2 inches apart and spraying scoop with nonstick spray as needed. Using moist fingertips, flatten mounds to 1-inch thickness.
Bake cookies, 1 sheet at a time, until just golden, 18 to 20 minutes. Cool cookies on baking sheets.